← Back to Search Results
baking, sauteeing Iranian, Middle Eastern, mediterranean
Zucchini and Chickpea Filo Pie

Photo by: Joseph DeLeo
Comments: 0
 

Recipe

We’re still in the realm of the springform here, but it is, nevertheless, a different sort of pie. Quite simply, it’s a pie for those of you who don’t want to make pastry. I know that you can buy shortcrust not only ready-made but ready-rolled, but that never seems a happy choice to me; buying ready-made filo dough, on the other hand, is quite simply what you do. (Though, until recently, I was far more frightened of taking the filo sheets from the box than I was of making my own basic pastry.) Correspondingly, I use canned chickpeas, though please feel free to soak and cook the dried ones if you prefer.

I can’t claim this as an Iranian creation, but I certainly had the tastes and fragrances of some Iranian dishes in mind.

Yield: Serves 6–8

Ingredients

  • ½ teaspoon cumin seeds
  • 1 small onion or ½ large onion, finely diced
  • 2 tablespoons olive oil
  • ½ teaspoon turmeric
  • 1 teaspoon ground coriander
  • 3 plump zucchini
  • Generous ½ cup basmati rice
  • 2¼ cups vegetable stock, or chicken if you prefer
  • 2 15-ounce cans of chickpeas, drained
  • Scant ½ cup melted butter
  • 7 ounces filo pastry dough

Equipment:

  • 8-inch springform pan

Directions

Preheat the oven to 400°F and put in a baking sheet.

Gently fry the cumin seeds and onion in the olive oil until the onion’s soft. Add the turmeric and coriander. Dice the zucchini (unpeeled), add them to the onion mixture, and cook on a fairly high heat to prevent the zucchini becoming watery. When they are soft but still holding their shape, add the rice and stir well, letting the rice become well coated in the oil. Add the stock ½ cup at a time, stirring while you do so. When all the liquid has been absorbed the rice should be cooked, so take it off the heat, stir in the chickpeas, and check the seasoning.

Brush the insides of the springform pan with some of the melted butter. Line the bottom and sides of the pan with ¾ of the filo, buttering each piece as you layer. Leave a little filo overlapping the sides, and keep 3–4 layers for the top. Carefully put in your slightly cooled filling, and then fold in the overlaps. Butter the last layers of filo and scrunch on top of the pie as a covering. Brush with a final coat of butter, and put in the oven for about 20 minutes, or until the filo is golden and the middle hot. Check this by inserting a slim, sharp-bladed knife (or cake tester). If, when you remove it, it feels hot when you press it against your wrist, the pie’s ready.


© 2001 Nigella Lawson
 

Nutritional Information

Nutrients per serving (% daily value)

This recipe serves 8.

393kcal (20%)
723mg (30%)
51g
6g
18g (27%)
0g
8g (42%)
7g
2g
31mg (10%)
3g
9g
52mg
430mg
106mcg RAE (4%)
17mg (29%)
59mg (6%)
3mg (15%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

big-fat-cookies Big Fat Cookies
by Elinor Klivans
nigella-express Nigella Express
by Nigella Lawson
the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
a-new-way-to-cook A New Way to Cook
by Sally Schneider
cook-with-jamie Cook with Jamie
by Jamie Oliver
the-lee-bros-southern-cookbook-stories-and-recipes-for-southerners-and-would-be-southerners The Lee Bros. Southern Cook...
by Ted Lee, Matt Lee
mom-a-licious Mom-a-Licious
by Domenica Catelli
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
parents-need-to-eat-too Parents Need to Eat Too
by Debbie Koenig
young-and-hungry-more-than-100-recipes-for-cooking-fresh-and-affordable-food-for-everyone Young and Hungry: More Than...
by Dave Lieberman
allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
amor-y-tacos Amor Y Tacos
by Deborah Schneider
125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
fruits-of-the-harvest-recipes-to-celebrate-kwanzaa-and-other-holidays Fruits of the Harvest: Reci...
by Eric V. Copage
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?